If I could choose one “leaf” to eat in salads for the rest of my life, it would definitely be arugula. I love the spicy, nutty flavor and how it adds dimension to anything you include it in! This is a simple recipe for a healthy yet delicious salad that I just composed using things in my fridge. I think the most fun part is that the beets and goat cheese sort of bleed into each other, giving the salad a pink tint!
- root vegetables (I used about 2 beets, 2 carrots, and 1 large parsnip)
- baby arugula
- goat cheese
Pre-heat the oven for 425 degrees. Select some root vegetables and cut them into bite-sized pieces. Toss in some olive oil, rosemary, salt, and pepper. Bake on a tray either with some oil to prevent sticking or on parchment paper. I used carrots, beets, and parsnips – potatoes and a hard-shelled squash would go great too!
Bake for about 30-45 minutes or until the vegetables are at your desired level of done. Let cool for a few minutes, then toss in arugula with crumbled goat cheese and olive oil. Feel free to add more dressing of your choice, and enjoy 🙂